MUSSELS & CLAMS

Ingredients

1lb Prince Edward Island Mussels

1lb Manila Clams

3 oz Spanish Chorizo (cubed)

½ a Medium Size Shallot (diced)

5 Cloves Garlic (peeled and minced)

½ Cup White wine

2 Pinches The Meat Cellar Seasoning

2 Pinches Salt

1 Pinch Paprika

4 TBSP Olive Oil

Tools Needed

Knife

Cutting board

Saute pan

Tongs (or utensil of preference for mixing)

Stove

Step 1

Coat your pan with olive oil and place on medium heat. Place chorizo in pan, allowing chorizo to ‘bleed’ into pan until oil has turned red (same color as chorizo).

Step 2

Add shallots to pan, stirring constantly for one minute.

Step 3

Add minced garlic to pan, continuing to stir for 30 seconds. Do not let garlic brown during this step.

Step 4

Add mussels and clams to pan, start ‘flipping’ or ‘saute-ing’ (moving in fluid motion). Add white wine, salt, meat cellar seasoning. Continue flipping until mussels and clams all open.

Step 5

After all mussels and clams have opened, sprinkle paprika over the entire pan. Flip contents once more, transfer to bowl and enjoy!

We recommend pairing with thick cut toasted crostinis for dipping!